Olives from ascoli 2

OLIVE ASCOLANE 00359 INGREDIENTS for 4 PEOPLE 48 green olives ascolane brined, an egg, flour, breadcrumbs, oil for frying.

For the filling: 1 tablespoon olive oil, 100 g of pork, 50 g of pulp and beef 50 g ground chicken breast, onion, celery and chopped carrot, a splash of white wine, 25 g butter, 2 eggs, 2 tablespoons of grated Parmesan, a pinch of chopped parsley, nutmeg, grated lemon rind, salt, pepper.

In a saucepan, then heat the oil and saute the chopped onion, celery and carrot, then add meat, let them dry for well and sprinkle with the white wine.

As soon as the liquid evaporates, add butter and parsley and cook for about half an hour over low heat with the lid.

Spend everything you have browned the food processor along with the eggs, grated cheese, nutmeg and lemon zest, salt and pepper.

You will have to obtain a homogeneous compound.

If a little too soft add tablespoon of bread crumbs.

Meanwhile, remove the core with olives and fill with the prepared dough.

Every recompose olive ball and stuffing, pass in the flour, then in beaten egg and bread crumbs, crushing well to prevent the posting of Breading with stuffed olives.

Heat plenty of oil in a pan and FRY dorando well all the olives.

Drain on paper towels and serve.